CN115590191B - Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof - Google Patents

Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof Download PDF

Info

Publication number
CN115590191B
CN115590191B CN202211226748.4A CN202211226748A CN115590191B CN 115590191 B CN115590191 B CN 115590191B CN 202211226748 A CN202211226748 A CN 202211226748A CN 115590191 B CN115590191 B CN 115590191B
Authority
CN
China
Prior art keywords
microcapsule
microcapsules
quaternary
oil
wall material
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN202211226748.4A
Other languages
Chinese (zh)
Other versions
CN115590191A (en
Inventor
周浩宇
李波
杨伟
周海旭
高海燕
聂远洋
冯莹莹
李云波
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henan Institute of Science and Technology
Original Assignee
Henan Institute of Science and Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Henan Institute of Science and Technology filed Critical Henan Institute of Science and Technology
Priority to CN202211226748.4A priority Critical patent/CN115590191B/en
Publication of CN115590191A publication Critical patent/CN115590191A/en
Application granted granted Critical
Publication of CN115590191B publication Critical patent/CN115590191B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a quaternary compound microcapsule for carrying enriched omega 3 fatty acid and a preparation method thereof, wherein the quaternary compound microcapsule consists of a core material and a wall material, the core material is blend oil containing omega 3 fatty acid, and the wall material consists of a ternary compound and functional factors; the ternary complex consists of maltodextrin, soy protein isolate and alpha-lactalbumin; the functional factor is curcumin. The invention takes the quaternary compound formed by maltodextrin-soy protein isolate-alpha-lactalbumin-curcumin as a wall material, takes the blend oil of peony seed oil and fish oil as a core material, carries out compound embedding to prepare the quaternary compound microcapsule, analyzes the embedding rate, the water content, the solubility, the stability, the slow release property, the microstructure and other qualities of the microcapsule product so as to overcome the characteristic limitation, and obtains the peony seed oil-fish oil health care product and high-quality raw materials, wherein the peony seed oil-fish oil health care product is convenient to take, stable in property, good in fluidity and high in nutritive value.

Description

Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof
Technical Field
The invention relates to the technical field of microcapsule preparation, in particular to a quaternary compound microcapsule for carrying enriched omega 3 fatty acid and a preparation method thereof.
Background
Omega 3 polyunsaturated fatty acids, such as ALA, EPA, DHA, have great significance in the life and health process of human bodies, and are mainly reflected in the aspects of promoting brain development, maintaining brain health, reducing cardiovascular diseases, neurodegenerative diseases, autoimmune diseases, preventing and treating cancers and the like. However, due to the lack of Δ15-desaturase in humans, oleic acid cannot be converted to linoleic acid LA (9, 12-octadecadienoic acid, C) 18 H 32 O 2 ) Or linolenic acid ALA (9, 12, 15-octadecatrienoic acid, C 18 H 30 O 2 ) Thus limiting biosynthesis of long chain polyunsaturated fatty acids in humans.
Although human body can not autonomously synthesize ALA, EPA, DHA polyunsaturated fatty acids, many animals and plants have abundant polyunsaturated fatty acids, such as ALA in peony seed oil is more than 60% of its total unsaturated fatty acids, and deep sea fish oil contains a large amount of eicosapentaenoic acid (C 20 H 30 O 2 EPA) and docosahexaenoic acid (C) 22 H 30 O 2 Abbreviated as DHA) can be used as a source of polyunsaturated fatty acid raw materials. However, polyunsaturated fatty acids have a very strong reducing property containing a plurality of c=c bonds, and are susceptible to deterioration by light, heat and oxidizing substances. Therefore, the compound wall material is used for embedding the peony seed oil and the fish oil by adopting a microencapsulation technology, so that the effects of blocking oxygen, preventing light and heat can be achieved, and the bad smell brought by the fish oil can be covered.
The grease microcapsule is powdery particles formed by using a microcapsule technology, taking grease as a core material, taking substances with emulsifying properties such as carbohydrate or protein and the like as wall materials, adding a compounded small molecular emulsifier, homogenizing and spray drying. The wall material from which the microcapsules are built determines, among other things, their functional properties, such as stability, digestibility and release properties. Therefore, the choice of biopolymer wall materials with good physicochemical and physiological properties is critical for the preparation of microcapsules.
In recent years, numerous studies have shown that protein-polyphenol-polysaccharide non-covalent ternary complexes have many unique structural and functional properties compared to protein-polysaccharide and protein-polyphenol binary complexes. In one aspect, they can be effective carriers for hydrophilic or hydrophobic polyphenols. On the other hand, the non-covalent ternary complexes of protein-polyphenol-polysaccharide are considered novel wall materials for stabilizing emulsion, foam and colloid systems. To date, many protein-polyphenol-polysaccharide non-covalent ternary complexes have been successfully designed, such as soy isolate protein-quercetin-carrageenan, gelatin-tannic acid-glucomannan, gelatin-tannic acid-flaxseed gum, zein-tea polyphenol-carboxymethyl chitosan non-covalent complexes, and the like. For example, mao et al designed a non-covalent complex using soy protein isolate, carrageenan and quercetin, and ternary complexes were more effective in stabilizing beta-carotene emulsions than the soy protein isolate-carrageenan binary complex.
However, most polysaccharides used to prepare ternary protein-polyphenol-polysaccharide complexes other than glucomannan are ionic polysaccharides such as carrageenan, pectin, flaxseed gum, carboxymethyl chitosan, etc., and few reports are currently made on ternary/quaternary complex wall materials of neutral polysaccharides. Therefore, the invention aims to provide a quaternary complex microcapsule based on neutral polysaccharide, so as to improve the embedding rate, storage stability and slow release performance of the carried enriched omega 3 fatty acid, and provide data support for the development and utilization of omega 3 fatty acid in food.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a quaternary composite microcapsule for carrying enriched omega 3 fatty acid and a preparation method thereof.
In order to achieve the above object, the technical scheme of the present invention is as follows.
The quaternary compound microcapsule for carrying the enriched omega 3 fatty acid consists of a core material and a wall material, wherein the core material is blend oil containing the omega 3 fatty acid, and the wall material consists of a ternary compound and a functional factor; the ternary complex consists of maltodextrin, soy protein isolate and alpha-lactalbumin; the functional factor is curcumin.
The invention also provides a preparation method of the quaternary compound microcapsule carrying enriched omega 3 fatty acid, which comprises the following steps:
s1, adding maltodextrin, soy protein isolate and alpha-lactalbumin into water at 50-55 ℃, stirring and mixing, adding a curcumin solution, continuously stirring and mixing, adding a core material, and uniformly stirring to obtain a primary emulsion;
s2, shearing and stirring the primary emulsion of the S1 at 50-55 ℃, then placing the primary emulsion in a high-pressure homogenizer for high-pressure homogenization treatment, and carrying out spray drying to obtain the quaternary composite microcapsule carrying the enriched omega 3 fatty acid.
Further, the mass ratio of the wall material to the core material is 5-7: 5.
further, in the ternary complex, the mass ratio of maltodextrin, soy protein isolate and alpha-lactalbumin is 1: 1-2: 1 to 3.
Further, the mass ratio of the ternary complex to curcumin is 30:0.01.
further, the curcumin solution is prepared by dissolving curcumin in ethanol; the dosage ratio of curcumin to ethanol is 0.01g: 4-6 mL.
In S2, shearing and stirring conditions are 8000-9600 r/min.
In S2, the high-pressure homogenization pressure is 30-35 Mpa.
Further, in S2, the conditions of spray drying are: the air inlet temperature is 160-180 ℃, and the feeding flow rate is 16-18 mL/min.
The invention has the beneficial effects that:
1. the invention takes the quaternary compound formed by maltodextrin-soy protein isolate-alpha-lactalbumin-curcumin as a wall material, takes the blend oil of peony seed oil and fish oil as a core material, carries out compound embedding to prepare the quaternary compound microcapsule, analyzes the embedding rate, the water content, the solubility, the stability, the slow release property, the microstructure and other qualities of the microcapsule product so as to overcome the characteristic limitation, and obtains the peony seed oil-fish oil health care product and high-quality raw materials, wherein the peony seed oil-fish oil health care product is convenient to take, stable in property, good in fluidity and high in nutritive value.
2. The invention takes peony seed oil and fish oil as raw materials, blends the peony seed oil and the fish oil according to a certain proportion, prepares composite oil which accords with the proportion of omega 3 fatty acids such as ALA, EPA, DHA and the like recommended by diet, forms quaternary composite microcapsules by adding functional factors curcumin, discusses the storage stability of the microcapsules, and provides data support for the development and utilization of omega 3 fatty acids in foods.
Drawings
FIG. 1 is a graph showing the effect of the ratio of the ternary complexes on the embedding rate.
FIG. 2 is a graph showing the effect of different wall core ratios on embedding rates.
FIG. 3 is a graph of the effect of inlet air temperature on the entrapment rate.
FIG. 4 is a graph of the effect of feed flow rate on entrapment rate.
FIG. 5 is a bar graph of the effect of different wall combinations on the encapsulation efficiency of microcapsules.
FIG. 6 is a bar graph of the effect of microcapsules of different wall material layers on the entrapment rate.
FIG. 7 is a microscopic image (100X) of microcapsules of different wall material layers. Wherein, (a) is a microscopic image of a binary complex microcapsule (α -la+ha); (b) Microscopic image of ternary complex microcapsules (spi+md+α -LA); (c) Microscopic image of quaternary complex microcapsules (spi+md+α -la+cur).
Fig. 8 is a Scanning Electron Microscope (SEM) image of the microcapsules. Wherein, (a) is a scanning electron microscope image with scanning electron microscope multiple of 1000x of ternary complex microcapsules (SPI+MD+alpha-LA); (b) Scanning electron microscope images with scanning electron microscope times of 4000x are obtained by adopting ternary composite microcapsules (SPI+MD+alpha-LA); (c) A scanning electron microscope image with the scanning electron microscope multiple of 1000x for the quaternary composite microcapsule (SPI+MD+alpha-LA+Cur); (d) Scanning electron microscope images with scanning electron microscope multiples of 4000x are obtained for the quaternary composite microcapsules (SPI+MD+alpha-LA+Cur).
FIG. 9 is a particle size distribution diagram of microcapsules. Wherein (a) is the particle size distribution diagram of the ternary complex microcapsule. (b) is a particle size distribution profile of the quaternary composite microcapsules.
FIG. 10 is a DSC of a microcapsule. Wherein (a) is a DSC of a ternary complex microcapsule. (b) is a DSC of a quaternary complex microcapsule.
FIG. 11 is an infrared spectrum of a microcapsule wall material.
Fig. 12 is an infrared spectrum of a microcapsule core material.
Fig. 13 is an infrared spectrum of ternary complex microcapsules (spi+md+α -LA) and quaternary complex microcapsules (spi+md+α -la+cur).
FIG. 14 is an X-ray diffraction pattern of microcapsules. Wherein a is an X-ray diffraction pattern diagram of ternary complex microcapsule (SPI+MD+alpha-LA); b is an X-ray diffraction pattern diagram of a quaternary composite microcapsule (SPI+MD+alpha-LA+Cur).
Fig. 15 is an HPLC diagram of the fatty acid composition of the compound oil before and after spray drying. Wherein a is an HPLC diagram of the fatty acid component of the compound oil before spray drying; b is an HPLC chart of the fatty acid component of the compound oil after spray drying.
Fig. 16 shows the change trend of POV values of the complex oil and the complex oil microcapsules at different temperatures.
FIG. 17 is the DPPH radical scavenging rate of ternary complex microcapsules (SPI+MD+α -LA) and quaternary complex microcapsules (SPI+MD+α -LA+Cur).
Detailed Description
The present invention will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Experimental materials:
the peony seed oil and fish oil compound oil is prepared by mixing peony seed oil and fish oil according to a ratio of 2:1 (w/w) and mixing.
The methods described in the examples below are conventional, unless otherwise specified; the reagents and materials are commercially available unless otherwise specified.
Example 1
A quaternary compound microcapsule for carrying enriched omega 3 fatty acid comprises a core material and a wall material, wherein the core material is peony seed oil and fish oil compound oil, and the wall material comprises a ternary compound and a functional factor; the ternary complex consists of maltodextrin, soy protein isolate and alpha-lactalbumin; the functional factor is curcumin.
The preparation method of the quaternary compound microcapsule carrying enriched omega 3 fatty acid comprises the following steps:
s1, maltodextrin, soy protein isolate and alpha-lactalbumin are mixed according to a mass ratio of 1:1:1 is added into water with the temperature of 50-55 ℃ and stirred for 1.5 hours, then curcumin solution (curcumin and ethanol are prepared according to the weight ratio of 0.01g: 4-6 mL) is added, and the mass ratio of ternary complex to curcumin is 30:0.01, stirring for 30min, and after full dissolution, mixing according to the mass ratio of wall material to core material of 6:5, adding the core material, and fully stirring for 30min to obtain a primary emulsion;
s2, shearing the primary emulsion of S1 at 50-55 ℃ for 2min at 8000-9600 r/min by a high-speed shearing machine, and homogenizing twice by a high-pressure homogenizer at 30-35 Mpa to obtain a prepared microcapsule emulsion;
s3, spray-drying the microcapsule emulsion of S2 at the temperature of an air inlet of 170 ℃ and the feeding flow rate of 17mL/min to prepare microcapsule powder.
Example 2
According to the preparation method of the quaternary compound microcapsule carrying the enriched omega 3 fatty acid in the method of the embodiment 1, single factor tests are carried out according to different proportions of ternary compounds, so as to explore the influence of the proportions of the different ternary compounds on the embedding rate.
Maltodextrin, SPI and alpha-LA are used as ternary complexes, the proportions among the ternary complexes are selected to be 1:4:1, 1:3:2, 1:1:1, 1:2:3 and 1:1:4 (w/w), microencapsulation treatment is carried out on the peony seed oil and fish oil compound oil, the embedding rate is used as an evaluation index, a single factor test is carried out, and the proportion range among wall materials is selected. The curves of the influence of the mixture ratio of different ternary complexes on the embedding rate are shown in figure 1.
Example 3
According to the preparation method of the quaternary composite microcapsule carrying the enriched omega 3 fatty acid in the method of the embodiment 1, single factor tests are carried out according to different ratios of wall materials to core materials (called wall core ratio for short) so as to explore the influence of different wall core ratios on the embedding rate.
The ternary compound and curcumin are used as wall materials, the ratio of the ternary compound is the optimal ratio of the embodiment 2, the peony seed oil and fish oil compound oil is used as a core material, the wall-core ratio is selected to be 3:5, 4:5, 5:5, 6:5 and 7:5 respectively, the compound oil is subjected to microencapsulation treatment, the embedding rate is used as an evaluation index, and a single factor test is carried out to select the wall-core ratio range. The curves of the effect of different wall core ratios on the embedding rate are shown in fig. 2.
Example 4
The method of preparation of quaternary complex microcapsules carrying enriched omega 3 fatty acids was performed as described in example 1, using the inlet air temperature as a single factor test to investigate the effect of inlet air temperature on the entrapment rate.
The wall-core ratio was the optimum ratio in example 3, the air inlet temperature was selected to be 150℃and 160℃and 170℃and 180℃and 190℃respectively, the composite oil was subjected to microencapsulation treatment, and a single factor test was performed using the embedding rate as an evaluation index to select the air inlet temperature range. The curve of the air inlet temperature effect on the embedding rate is shown in fig. 3.
Example 5
The preparation of quaternary complex microcapsules carrying enriched omega 3 fatty acids was carried out as described in example 1, using a single factor test with feed flow rate to investigate the effect of feed flow rate on the entrapment rate.
The wall-core ratio is the optimal ratio of example 3, the air inlet temperature is the optimal temperature of example 4, the feeding flow rates are selected to be respectively 11mL/min, 14mL/min, 17mL/min, 20mL/min and 23mL/min, the composite oil is subjected to microencapsulation treatment, the embedding rate is used as an evaluation index, a single factor test is carried out, and the feeding flow rate range is selected. The curve of the feed flow rate versus the embedding rate is shown in fig. 4.
Example 6
Four-factor three-level response surface optimization experiments were performed on the preparation of quaternary complex microcapsules carrying enriched omega 3 fatty acids according to the method of example 1.
On the basis of a single factor experiment, four factors of ternary complex mixture ratio (maltodextrin: soy protein isolate: alpha-lactalbumin), wall core ratio, air inlet temperature and sample injection flow rate are selected for researching the comprehensive effect among different factors, and the optimal condition of the microcapsule preparation process is researched by taking the embedding rate as an evaluation index. The test used a 4 factor 3 horizontal response surface test, with factors and horizontal designs as shown in Table 1.
TABLE 1 factor and level analysis
Wherein A is ternary complex mixture ratio (maltodextrin: soy protein isolate: alpha-lactalbumin); b is the wall-core ratio; c is the temperature of the air inlet and is at the temperature of DEG C; d is the sample injection flow rate, mL/min.
Example 7
The microcapsule for carrying enriched omega 3 fatty acid consists of a core material and wall materials, wherein the core material is peony seed oil and fish oil compound oil, the influence of different wall material combinations on the embedding rate of the microcapsule is studied, and the specific wall material combinations are shown in Table 2. The specific preparation method was substantially the same as that of example 1. A bar graph of the effect of different wall material combinations on the microcapsule entrapment rate is shown in fig. 5.
TABLE 2 analysis of combinations of different wall materials
The process conditions for preparing microcapsules of examples 1 to 7 are examined below.
1. Detection of the encapsulation efficiency of microcapsules
1.1 method for measuring the embedding Rate of microcapsules
1.1.1 determination of microcapsule surface oil
Weigh m 0 The microcapsule sample was put in a dry conical flask, gently washed with 30mL petroleum ether and filtered to a dry rotary evaporation flask m 1 . Evaporating the solvent by rotary evaporator, and placing into a 60 deg.C drying oven to constant weight m 2 . Each sample was assayed in 3 replicates.
The calculation formula of the microcapsule surface oil is as follows:
1.1.2 determination of the Total oil content of microcapsules
Accurately weighing 0.5g of peony seed oil microcapsule, dissolving 20mL of peony seed oil microcapsule in a liposuction bottle with water at the temperature of 60 ℃, adding 2.5mL of ammonia water, fully and uniformly mixing, heating in a water bath at the temperature of 60 ℃ for 5min, shaking for 2min, adding 20mL of ethanol, fully and uniformly shaking, cooling in cold water, adding 50mL of diethyl ether, shaking for 0.5min, adding 50mL of petroleum ether sample, shaking for 0.5min, standing for 30min, clarifying the supernatant, reading the volume of an ether layer, discharging a certain volume of ether layer into a flask with known constant weight, distilling and recovering diethyl ether and petroleum ether, drying in an oven at the temperature of 105 ℃ for 1.5h, taking out, cooling to room temperature in a dryer, and weighing to obtain the total oil in the microcapsule. Three replicates were run for each sample.
Wherein M is 2 Beaker and fat mass, g; m is M 1 The quality of an empty beaker, g; m is M 0 Indicating the microcapsules weighedG, mass of (a); v represents the total volume of the read ether layer, g; v (V) 1 The ether layer volume, mL, was taken out.
1.1.3 data processing and statistics
Test data were analyzed using software Origin 9.0 and Design Expert 8.0.0. Each sample was assayed in triplicate, data expressed as mean ± standard deviation, and significance analysis was performed using ANOVA, with significant water P <0.05 indicating significant differences, and P <0.01 indicating very significant differences.
1.2 influence of the ratio between ternary complexes on the encapsulation efficiency of microcapsules
Ternary complexes (maltodextrin-soy protein isolate-alpha-lactalbumin) can affect the entrapment rate of oils by affecting the stability of the microcapsule emulsion and the moldability at spray drying.
FIG. 1 is a graph showing the effect of the ratio of the ternary complexes on the embedding rate. As can be seen from fig. 1, when the amount of maltodextrin is constant, but as the soy protein is isolated: the ratio of alpha-lactalbumin increases and the entrapment rate of the microcapsules increases, but when the soy protein isolate: when the ratio of alpha-lactalbumin reaches 1, the maximum entrapment rate is reached, followed by soy protein isolation: the ratio of alpha-lactalbumin continues to increase, and the embedding rate of microcapsules instead tends to decrease continuously. This shows that the ratio of ternary composite wall materials has a certain effect on the embedding rate of the microcapsules. Thus, it can be determined from FIG. 1 that the ratio of the optimal ternary complex (maltodextrin-soy protein isolate-alpha-lactalbumin) is 1:1:1 (w/w/w).
1.3 Effect of wall core ratio on microcapsule embedding Rate
FIG. 2 is a graph showing the effect of different wall core ratios on embedding rates. As can be seen from fig. 2, as the relative content of the wall material increases, the embedding rate of the microcapsule also increases, mainly because the wall material provides more structural space for the core material, and the thickness of the wall material forming a film in the spray drying process also increases accordingly, so that the loss of the core material can be more effectively suppressed, thereby reducing the loss of the core material. However, when the wall-core ratio is greater than 6:5, the embedding rate of the microcapsules is rather reduced, probably because too high a wall material content fails to form a film in time in the spray drying process, so that the microcapsules release a part of the capsule cores, causing loss of the core materials and reducing the embedding rate. The final wall to core ratio for this experiment was therefore 6:5 (w/w).
1.4 influence of air inlet temperature on microcapsule embedding rate
As shown in figure 3, in the range of 150-170 ℃, the embedding rate of the microcapsule gradually increases along with the temperature rise, the embedding rate is highest when the temperature of the air inlet is 170 ℃, and as the temperature continues to rise, the surface of the microcapsule is hardened and cracked due to higher temperature and faster evaporation of water in the drying process of the microcapsule, so that the embedding rate of the microcapsule is seriously influenced. Therefore, the temperature of the inlet air is controlled within 160-180 ℃.
1.5 influence of feed flow Rate on the encapsulation efficiency of microcapsules
As shown in fig. 4, as the feeding amount increases, the embedding rate of the microcapsules also increases, and reaches the maximum embedding rate at 17mL/min, at this time, the feeding amount continues to increase, and the embedding rate of the microcapsules decreases instead, because the feeding amount is too large, the temperature of the air outlet decreases, the moisture in the product fails to be dried in time, the wall sticking phenomenon is serious, the powder yield is low, and the embedding rate is further affected. Thus, the optimal feed flow rate was 17mL/min.
1.6 response surface method optimization analysis
On the basis of a single factor test, 3 levels which have obvious influence on the microcapsule embedding rate in 4 single factors are respectively selected for a response surface test. Response surface analysis schemes and experimental results are shown in Table 3, and analysis of variance is shown in Table 4.
TABLE 3 response surface test design and results
TABLE 4 analysis of variance and significance test of regression models
Note that: ". Times." indicates that the difference is very significant (P < 0.05); "x" indicates significant difference (P < 0.01). Wherein A is ternary complex mixture ratio (maltodextrin: soy protein isolate: alpha-lactalbumin); b is the wall-core ratio; c is the temperature of the air inlet and is at the temperature of DEG C; d is the sample injection flow rate, mL/min.
As can be seen from tables 3 to 4, the determination coefficient R of the model 2 0.8824, which indicates that the correlation of the model is very good, the model adjustment coefficient R 2 0.7648, which shows that the model can interpret 76.48% response change, model mismatch term p= 0.0721>0.05, which indicates that the model is better in significance. Therefore, the embedding rate of the microcapsule under different ingredient ratios in the microcapsule preparation process can be predicted and analyzed according to the mathematical model, and a new formula process is designed in an aided manner. Fitting a regression equation: embedding rate = +90.38-7.88 a+2.74 b-1.83+0.037 b+2.37 a b-2.43 a c+1.17 a d-5.02 b c+0.88 b d+1.72 c d-12.64 a 2-13.97 b 2-2.08 c 2-4.60 d 2. Wherein the A, A A2 and B2 terms are factors that affect the significance of the factors (P<0.01 The D2 term is a factor that affects significance (P<0.05 As can be seen from this, the order of magnitude of the effect on the microcapsule entrapment rate is: proportioning between wall materials>Wall to core ratio>Air inlet temperature>Feed flow rate.
1.7 influence of wall Material on the encapsulation efficiency of microcapsules
1.7.1 influence of wall Material combinations on the encapsulation efficiency of microcapsules
As can be seen from fig. 5, the entrapment rate of the grease microcapsule prepared by the binary composite wall material of the combination of maltodextrin, soy protein isolate and maltodextrin and lactalbumin is relatively high. However, in general, the microcapsule prepared from the ternary composite wall material and the quaternary composite wall material has a higher embedding rate than the grease microcapsule prepared from the binary composite wall material, wherein the microcapsule prepared from the quaternary composite wall material shows a relatively higher embedding effect.
1.7.2 influence of the number of wall Material layers on the encapsulation efficiency of the microcapsules
Different wall material combinations can influence the embedding rate of grease by influencing the embedding effect on the microcapsule core material and the film forming property during spray drying. The microcapsule prepared by the binary composite wall material (SPI+MD) is marked as a binary composite microcapsule; the microcapsules prepared by ternary composite wall materials (SPI+MD+alpha-LA) are marked as ternary composite microcapsules; the microcapsules prepared by the four-component composite wall material (SPI+MD+alpha-LA+Cur) are marked as four-component composite microcapsules.
As can be seen from table 2 and fig. 6, the entrapment rate of the quaternary compound microcapsules and ternary compound microcapsules was higher than that of the binary compound microcapsules. This is probably because the ternary and quaternary complexes provide more hollow structure for the core grease, making the grease droplets easier to embed. Wherein, the quaternary compound microcapsule has higher embedding effect.
FIG. 7 is a microstructure of microcapsules of different wall material layers. Wherein (a) is a microscopic image of microcapsules prepared from binary composite wall material (α -la+ha); (b) Microscopic image of microcapsules prepared for ternary composite wall material (α -la+md+spi); (c) Microscopic image of microcapsules prepared for quaternary composite wall material (spi+md+α -la+cur).
As can be seen from fig. 7, the microcapsule prepared from the α -la+ha composite wall material in fig. 7 (a) HAs a good morphology, is completely free of wall breaking, but cannot completely and effectively embed oil droplets, so that a part of the oil droplets are exposed to the outside. Fig. 7 (b) microcapsules made of an α -la+md+spi composite wall material and fig. 7 (c) microcapsules made of an α -la+md+spi+cur composite wall material are uniform in morphology and fully encapsulate oil droplets effectively.
2. Research on physicochemical properties of microcapsules
2.1 SEM Structure observations of microcapsules
A certain amount of omega 3 fatty acid microcapsules were sprinkled on a sample stage with double sided tape attached, excess microcapsule powder was blown off, and a metal spraying treatment was performed, and structural observation of the microcapsules was performed by SEM.
Fig. 8 is a Scanning Electron Microscope (SEM) of the microcapsules. Wherein (a) and (b) are microcapsules prepared from ternary complex wall material (α -la+md+spi), denoted ternary complex microcapsules; (c) And (d) microcapsules prepared with a quaternary composite wall material (α -la+md+spi+cur) are denoted quaternary composite microcapsules.
As can be seen from fig. 8, the product appearance of the quaternary composite microcapsule is spherical, and the particle size and the morphology distribution are relatively uniform. The surface of the capsule wall particles of the ternary composite microcapsule has the phenomenon of wrinkling and recessing, and some tiny particles are attached to the surface of large particles, but no crack, hole or fracture phenomenon occurs, which is probably caused by mutual extrusion and adhesion of liquid drops in the atomization process; it is also possible that the wall material shrinks and depressions or wrinkles are generated due to the surface tension of the droplets and the migration of the droplets during the drying process, especially during the cooling phase if the curing of the microcapsule wall material is preceded by expansion by the hot gas flow.
Compared with the microscopic morphology of the ternary complex microcapsule, the quaternary complex microcapsule added with curcumin has smoother surface, which possibly has a certain relation with the structural modification of curcumin.
2.2 determination of particle size distribution of microcapsules
Diluting a microcapsule sample to be detected to a certain multiple, carrying out particle size analysis by using a laser particle size analyzer to obtain the particle size distribution of the microcapsule, and drawing a particle size distribution diagram. The particle size and the distribution of the microcapsules are important parameters of the microcapsule product. The particle size distribution of microcapsules prepared with ternary composite wall material (α -la+md+spi) (denoted as ternary composite microcapsules) is shown in fig. 9 (a). The particle size distribution of microcapsules prepared with quaternary composite wall material (α -la+md+spi+cur) (denoted as quaternary composite microcapsules) is shown in fig. 9 (b). The particle size content of the microcapsules is shown in Table 5.
TABLE 5 particle size content of microcapsules
As can be seen from the data of fig. 9 and table 5, the particle size distribution of the microcapsules prepared from the multi-component composite exhibited a normal distribution, wherein the microcapsules prepared from the quaternary composite emulsion exhibited a unimodal distribution in which one peak represented the major dimension and the microcapsule powder particle size was in the range of 5 to 10 μm, the median diameter was 7.355 μm, and the particle size distribution was uniform. Compared with the particle size distribution curve of the quaternary composite microcapsule, the particle size distribution curve of the microcapsule prepared by the ternary composite emulsion is more dispersed, and the median diameter is 7.455um.
2.3 DSC analysis of microcapsules
Accurately weighing a certain amount of sample by using tweezers, putting the sample into a crucible flatly, sealing by using a press, and putting the sample into DSC for measurement. Wherein the temperature rising rate of DSC is 10 ℃/min, the scanning temperature range is 30-340 ℃, and the flow rate of nitrogen is 20m L/min. The maltodextrin-soy protein isolate-alpha-lactalbumin ternary complex wall omega 3 fatty acid microcapsule and the maltodextrin-soy protein isolate-alpha-lactalbumin quaternary complex wall omega 3 fatty acid microcapsule are scanned by DSC respectively, and a differential scanning analysis curve is made.
The DSC analyzer can accurately measure the melting point, melting enthalpy, crystallization temperature, crystallization melting heat and the like of the microcapsule, thereby reflecting the heat stability of the microcapsule product.
FIG. 10 is a DSC of a microcapsule. Wherein (a) is a DSC profile of a ternary complex microcapsule; (b) is a DSC of a quaternary complex microcapsule.
As can be seen in fig. 10, the ternary composite microcapsules prepared from the α -la+md+spi composite wall material underwent a glass transition at 85.27 ℃; the quaternary composite microcapsule prepared by the alpha-LA+MD+SPI+Cur composite wall material has glass transition at 80.72 ℃; at this temperature (glass transition temperature), the stiffness and viscosity of some of the ingredients in the microcapsule product begin to decrease and the elasticity increases. It is thus shown that the structure of the microcapsules remains intact during conventional heat treatment. The mass loss of the two DSC curves at 100 ℃ is probably caused by the evaporation of water, and the remarkable mass loss occurs at 100-200 ℃, which is probably caused by the decomposition of the wall material, and the oil sample is exposed to a high-temperature environment along with the cracking of the wall material in the range of 200-320 ℃, so that the peony seed oil and fish oil composite oil and the wall material are further pyrolyzed. As can be seen from fig. 10, the cracking rate of the quaternary compound microcapsules is slightly lower than that of the ternary compound microcapsules, indicating that the combination of the wall materials in the quaternary compound microcapsules can better slow down the cracking rate of the compound oil.
2.4 FT-IR analysis of microcapsules
The FT-IR is used to characterize the microcapsules, and the formation of the microcapsules is mainly judged according to the shape, displacement and intensity changes of characteristic peaks of core material molecules before and after microencapsulation.
Respectively weighing a certain amount of maltodextrin, alpha-lactalbumin, soy protein isolate, curcumin, peony seed oil, fish oil, peony seed oil and fish oil blend oil, ternary composite wall microcapsule and quaternary composite microcapsule sample added with curcumin, mixing according to the mass ratio of the sample to potassium bromide of 1:50-1:200, fully grinding in an agate mortar, taking out and pressing into transparent slices. At 400-4000 cm -1 And (3) carrying out infrared wavelength scanning on the sample within the range of (1) and analyzing the measurement result.
As shown in fig. 11-13, the infrared spectra of four wall material, peony seed oil, fish oil, complex oil and microcapsule powder samples are shown. MD, alpha-LA and SPI at 3428.70cm -1 、3306.09cm -1 And 3345.22cm -1 The maximum absorption peaks are respectively arranged at the positions, and are caused by the telescopic vibration of-OH; at 2800-3100 cm -1 The peony seed oil and fish oil compound oil has strong bond stretching vibration of C=C conjugated double bonds between wavelengths; at 1743.48cm -1 The higher intensity c=o absorption peak appeared in the complex oil sample. In FIG. 13, 2800 to 3100cm in ternary complex microcapsules and quaternary complex microcapsules -1 C=c absorption peak at and 1743.48cm -1 The C=O absorption peak at the position is obviously weakened, which indicates that the characteristic absorption peak in the peony seed oil, the fish oil and the compound oil can be well covered by the wall material, which further verifies the microCapsule formation.
2.5 XRD analysis of microcapsules
X-ray diffraction phase analysis is a technique for analyzing a substance structure by utilizing the diffraction effect of X-rays in a crystalline substance. The microcapsules were characterized using an X-ray diffractometer. Uniformly tiling the prepared microcapsule sample, wherein the scanning angle 2 theta is 10-80.
As shown in fig. 14, the microcapsules showed strong diffraction peaks at 2θ=19.6°, and the crystallinity increased, indicating that the microcapsules produced aggregated particles at this time.
2.6 fatty acid composition analysis of Complex oils before and after microencapsulation
2.6.1 extraction of oil from microcapsules
100mg of the sample was weighed precisely into a clean inlet EP tube, 4ml of chloroform was added, and the mixture was vortexed for 30s to mix. Centrifuging at 3500rpm at room temperature for 15min, taking out and standing. The lower liquid was sucked up by an automatic pipette and transferred to another test tube. 2ml of dichloromethane was added thereto, and the mixture was vortexed for 30s and centrifuged for 15min to remove the lower layer. The lower liquid was combined (twice extractions) and blow-dried with nitrogen.
2.6.2 derivatization of oils and fats in microcapsules
After nitrogen blow-down, 2ml of methylating agent was added and vortexed for 30s, water-bath at 80℃for 2h. The bottle mouth part is covered by low-temperature gauze during the water bath to prevent gas from being dispersed. After cooling in the water bath, 2ml of n-hexane and 1ml of water were added, and the mixture was centrifuged at 2000rpm for 5min with 30s of vortex. Adding 1ml of water into the supernatant, swirling for 30s, centrifuging at 2000rpm for 5min, taking supernatant nitrogen and drying. Adding isooctane with proper volume according to the concentration of the sample, swirling for 30s, standing for 5min, transferring the solution to a sample injection bottle, and waiting for detection.
2.6.3 chromatographic parameters
The chromatographic system adopts an Agilent meteorological chromatographic system (Agilent 6890;Agilent Technologies,USA), and adopts a CP-Sil 88 (100 m multiplied by 0.25mm multiplied by 0.25 mu m) gas chromatographic column according to the properties of the compound, wherein the sample injection amount is 1ul, and the split ratio is 10:1, the carrier gas is high-purity helium with the flow rate of 1.0ml/min; the initial temperature of the column oven is kept at 100 ℃ for 5.0min, and the temperature is programmed to 240 ℃ at 4 ℃/min for 15min.
2.6.4 Mass Spectrometry parameters
The mass spectrometry system used was a quadrupole mass spectrometry detection system (Agilent 5977; agilent Technologies, USA) from aigle corporation, USA, equipped with an electron-bombarded ion source (EI) and a MassHunter workstation. The analyte is detected in a full SCAN (SCAN) mode using an electron bombardment ion source (EI). The optimized mass spectrometry conditions were as follows: the temperature of the sample inlet is 260 ℃ and the temperature of the quaternary rod is 150 ℃; the scanning mode is a full scanning mode (SCAN), and the quality scanning range (m/z): 30-550.
2.6.5 fatty acid composition analysis of Complex oils before and after microencapsulation
TABLE 6 variation of fatty acid composition of compound oils and fats before and after spray drying
As is clear from fig. 15 and table 6, the compound oil obtained mainly has 9 kinds of fatty acids, the carbon chain length is between C14 and C22, and the unsaturated fatty acid content is very rich, and the compound oil includes not only monounsaturated fatty acids (MUFA) such as oleic acid, eicosenoic acid, palmitoleic acid, and the like, but also polyunsaturated fatty acids (PUFA) such as linolenic acid and linoleic acid, and the like. At the same time, small amounts of Saturated Fatty Acids (SFA) are also present, mainly palmitic acid, stearic acid, arachidic acid, myristic acid, behenic acid, etc. The composite oil microcapsule prepared by adopting a spray drying method has no damage to the nutritive value of fatty acid of the composite oil although the composite oil microcapsule is subjected to instantaneous high temperature, and has a good protection effect on the core material.
3. Storage stability of microcapsules
3.1, research method
3.1.1 measurement of peroxide value
The measurement and calculation were performed by an acid-base titration method with reference to the method for measuring peroxide value (POV) in GB5009.227-2016 oil.
3.1.2 measurement of DPPH radical scavenging ability
Measurement of DPPH radical scavenging ability the method of reference [1] was used.
[1] Yang Jing extraction of highly active Silybum marianum oil and microencapsulation research [ D ] university of Jiangsu 2020.DOI:10.27170/d.cnki. Gjsuu 2020.001899.
3.2 measurement of peroxide value
In the food industry, the trend of change in POV value is an important indicator of how oxidized the grease is during storage. This parameter is obtained by measuring the amount of hydroperoxide in the oil, which is formed by the reaction between oxygen and unsaturated fatty acids. The oxidative stability of the powder is strongly influenced by the combination of wall materials. The oxidation stability of the microencapsulated oils was evaluated under accelerated storage conditions.
TABLE 7 oxidative stability of complex oils, ternary complex microcapsules and quaternary complex microcapsules
As can be seen from the data in FIG. 16 and Table 7, the POV initial values of the complex oil, ternary complex microcapsule and quaternary complex microcapsule were 7.432mmol/kg, 2.012mmol/kg and 1.434mmol/kg, respectively. The POV values of the compound oil and the compound oil microcapsules are increased along with the extension of the storage time, and the oxidation speed of the microcapsules for accelerating the oxidation storage under the condition of 42 ℃ is obviously higher than that of the microcapsules for storing at 22 ℃, so that the compound oil microcapsules are prevented from being in a high-temperature environment as much as possible in the storage process.
The POV values of the compound oil, the ternary complex microcapsule and the quaternary complex microcapsule reach 33.582mmol/kg, 7.277mmol/kg and 6.953mmol/kg after 12 days of storage at the room temperature, and the POV values of the compound oil, the ternary complex microcapsule and the quaternary complex microcapsule reach 127.5mmol/kg, 26.853mmol/kg and 17.275mmol/kg after 12 days of accelerated storage at 42 ℃.
The POV value change of the composite oil microcapsule under the storage condition of 22 ℃ is compared with that of the composite oil, and the POV value of the composite oil is found to be obviously higher than that of the composite oil microcapsule, so that the composite wall material has a good embedding effect on the composite oil, and the oxidation rate of the peony seed oil in the microcapsule can be effectively reduced. The POV value of the quaternary composite microcapsule prepared from the quaternary composite wall material (alpha-LA+MD+SPI+Cur) at 42 ℃ is obviously lower than that of the ternary composite microcapsule, which further indicates that the quaternary composite wall material (alpha-LA+MD+SPI+Cur) has good antioxidation effect.
3.3 measurement of DPPH
As can be seen from fig. 17, at greater than 8mg/mL, ternary complex microcapsule DPPH radical scavenging rate decreased, quaternary complex microcapsule DPPH radical scavenging rate increased, and eventually significantly higher than ternary complex microcapsule.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.

Claims (5)

1. The quaternary compound microcapsule for carrying the enriched omega 3 fatty acid is prepared from a core material and a wall material, and is characterized in that the core material is blend oil containing the omega 3 fatty acid, and the wall material is prepared from a ternary compound and a functional factor; the ternary complex is prepared from maltodextrin, soy protein isolate and alpha-lactalbumin; the functional factor is curcumin;
in the ternary complex, the mass ratio of maltodextrin, soy protein isolate and alpha-lactalbumin is 1: 1-2: 1 to 3;
the mass ratio of the ternary complex to the curcumin is 30:0.01;
the mass ratio of the wall material to the core material is 6-7: 5, a step of;
the process for preparing the quaternary composite microcapsule also comprises spray drying, wherein the spray drying conditions are as follows: the air inlet temperature is 160-180 ℃, and the feeding flow rate is 16-18 mL/min.
2. A method of preparing the quaternary complex microcapsules carrying enriched omega 3 fatty acids of claim 1, comprising the steps of:
s1, adding maltodextrin, soy protein isolate and alpha-lactalbumin into water at 50-55 ℃, stirring and mixing, adding a curcumin solution, continuously stirring and mixing, adding a core material, and uniformly stirring to obtain a primary emulsion;
s2, shearing and stirring the primary emulsion of the S1 at 50-55 ℃, then placing the primary emulsion in a high-pressure homogenizer for high-pressure homogenization treatment, and carrying out spray drying to obtain the quaternary composite microcapsule carrying the enriched omega 3 fatty acid.
3. The method of claim 2, wherein the curcumin solution is prepared by dissolving curcumin in ethanol; the dosage ratio of curcumin to ethanol is 0.01g: 4-6 mL.
4. The method for preparing quaternary complex microcapsules carrying enriched omega 3 fatty acids according to claim 2, wherein in S2, the shearing and stirring conditions are 8000-9600 r/min.
5. The method for preparing quaternary complex microcapsules carrying enriched omega 3 fatty acids according to claim 2, wherein in S2, the high pressure homogenizing pressure is 30-35 Mpa.
CN202211226748.4A 2022-10-09 2022-10-09 Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof Active CN115590191B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202211226748.4A CN115590191B (en) 2022-10-09 2022-10-09 Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202211226748.4A CN115590191B (en) 2022-10-09 2022-10-09 Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof

Publications (2)

Publication Number Publication Date
CN115590191A CN115590191A (en) 2023-01-13
CN115590191B true CN115590191B (en) 2024-02-27

Family

ID=84846631

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202211226748.4A Active CN115590191B (en) 2022-10-09 2022-10-09 Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof

Country Status (1)

Country Link
CN (1) CN115590191B (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871142A (en) * 2012-10-17 2013-01-16 青岛农业大学 Goose fatty liver oil microcapsule
CN107518094A (en) * 2017-10-13 2017-12-29 广东金妮宝科技发展有限公司 The preparation method and camellia seed oil capsule powders of a kind of camellia seed oil microscapsule powder
CN110179118A (en) * 2019-07-01 2019-08-30 佳格食品(厦门)有限公司 A kind of sunflower seeds nutrient blend oil microcapsules and preparation method thereof suitable for infant
CN111659328A (en) * 2020-05-14 2020-09-15 浙江工业大学 Preparation process of linseed oil microcapsule and product thereof
AU2020102945A4 (en) * 2020-10-21 2020-12-17 Beijing Health Information Medical Technology Inc. Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof
CN114468298A (en) * 2022-02-10 2022-05-13 山东四季园牡丹生物科技有限公司 Peony seed oil microcapsule and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871142A (en) * 2012-10-17 2013-01-16 青岛农业大学 Goose fatty liver oil microcapsule
CN107518094A (en) * 2017-10-13 2017-12-29 广东金妮宝科技发展有限公司 The preparation method and camellia seed oil capsule powders of a kind of camellia seed oil microscapsule powder
CN110179118A (en) * 2019-07-01 2019-08-30 佳格食品(厦门)有限公司 A kind of sunflower seeds nutrient blend oil microcapsules and preparation method thereof suitable for infant
CN111659328A (en) * 2020-05-14 2020-09-15 浙江工业大学 Preparation process of linseed oil microcapsule and product thereof
AU2020102945A4 (en) * 2020-10-21 2020-12-17 Beijing Health Information Medical Technology Inc. Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof
CN114468298A (en) * 2022-02-10 2022-05-13 山东四季园牡丹生物科技有限公司 Peony seed oil microcapsule and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
以大豆蛋白制备微胶囊化鱼油的研究(Ⅰ)――微胶囊化鱼油的壁材选择;朱迅涛, 许时婴;中国油脂(05);全文 *
刘程等.当代新型食品.北京工业大学出版社,1998,第456页. *

Also Published As

Publication number Publication date
CN115590191A (en) 2023-01-13

Similar Documents

Publication Publication Date Title
CN105876792B (en) A kind of preparation method of novel beta carotene microcapsules
DE60309684T2 (en) Encapsulated attachment of microcapsules and their preparation
CA2145171C (en) Product and process of making microcrystalline cellulose
Bai et al. Development and characterization of soybean oil microcapsules employing kafirin and sodium caseinate as wall materials
WO2008017962A2 (en) Microcapsules with improved shells
CN107484985B (en) Self-emulsifying fish oil microcapsule and production process thereof
Drozińska et al. Microencapsulation of sea buckthorn oil with β-glucan from barley as coating material
Tolve et al. Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production
CN114271499A (en) Microcapsule powder with high embedding rate and preparation method thereof
US20090214661A1 (en) Process for the production of beadlets
CN111436500A (en) Method for preparing perilla seed oil microcapsules by adding corn oligopeptide
Xu et al. Microencapsulation of sea buckthorn (Hippophae rhamnoides L.) pulp oil by spray drying
CZ306182B6 (en) Soft tablet for bouillon preparation
CN113698673B (en) Preparation method of modified starch-lipid binary compound
Onsaard et al. Microencapsulated vegetable oil powder
CN115590191B (en) Quaternary complex microcapsule carrying enriched omega 3 fatty acid and preparation method thereof
CN101390588B (en) Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof
KR100810868B1 (en) Microencapsulation processing method of omaga-3 fatty acid, method for making the food and food
US20230320398A1 (en) Stabilized vitamin a and method of production
CN114431471A (en) Oil microcapsule powder, preparation method and application
CN112075630A (en) Natural carotene microcapsule and preparation method thereof
CN110547457A (en) Polyunsaturated fatty acid microcapsule and preparation method and application thereof
Tang et al. Enhancing stability of 1, 3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single-and double-layer microcapsules
Ogrodowska et al. Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters–Comparison of emulsion and powder properties
CN113974165A (en) Microcapsule containing polyunsaturated fatty acid grease and preparation method and application thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant